The World Food Recipe Box

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The World Food Recipe Box

Let's Cook

Vegan Laksa


Vegan Laksa

Ingredients:

Allergens in bold

Green Chilli

Turmeric Root

Onion

Lemongrass

Crushed Garlic (sulphur dioxide and sulphites)

Crushed Ginger (sulphur dioxide and sulphites)

Ground Cashews (tree nuts)

Aromatic Spice Blend

Carrot

Mangetout

Chestnut Mushrooms

Coriander

Vegetable Stock Pot (celery)

Rice Ribbon Noodles

Star Anise

Coconut Milk

Lime

Crispy Fried Onions (gluten)

Nutritional Information:

Per serving: Energy (kcal) 838 Fat 32g of which saturates 20g Carbohydrates 117g of which sugars 13g Protein 24g Salt 4.08g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

 

Recipe Description:

Centuries ago, Chinese traders were drawn to the new opportunities available on the coast of modern-day Singapore, Malaysia and Indonesia, some settling down in the area with local wives. These families were the ancestors of the Peranakans, whose cuisine to this day is a unique mix of Chinese and Malay traditions. Laksa is a defining dish of this ‘nonya’ (‘auntie’) food, named as a tribute to the women who have passed down its secrets through the generations. It’s a perfect marriage between the soothing, refined slurp of a Chinese noodle soup and the flavourful punch of Southeast Asian curry pastes, chilli and coconut milk.

  • Preparation time:

    For 2 - 40 minsFor 4 - 45 mins
  • Cooking time:

    For 2 - 45 minsFor 4 - 50 mins

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